Ac we nought free ne sindon, for-thy-the we never ne mighton from Wulfsfleet yewitan, nefne we thone Hlaford finden and hine ofslain. Se Hlaford hath thisne stede mid searocraftum yebounden, that none ne may hine forletan. We sindon here so fuglas on nete, so fishes on weir.
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Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.